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Hazelnut-Crusted Chicken with Broccoli Gremolata

Broccoli transforms from side dish to lemony, garlicky topper for crispy chicken in this easy dinner. You can also swap out hazelnuts for almonds for an equally crunchy, nutty chicken breading.

Serves 4
Ready in 36 mins
Prep time 20 mins
Cooking time 16 mins
830 calories per serving


> 1 (12 oz) pkg broccoli florets
> 1/2 cup chopped parsley
> 2 cloves garlic, minced
> 1 lemon
> 1/2 cup + 3 tbsp olive oil, divided
> 1 cup hazelnuts, chopped
> 1 cup panko bread crumbs
> 1/2 cup all-purpose flour
> 2 large eggs
> 1 lb boneless, skinless chicken tenders


To a food processor, add broccoli florets. Pulse until coarsely chopped. Add parsley, garlic and zest from lemon. Pulse until finely chopped. Add juice from lemon and ½ cup oil. Season with salt and pepper. Pulse a few more times, until combined but not a paste. Pour into a bowl and refrigerate until ready to serve.
Preheat oven to 375°F. In a shallow bowl, combine hazelnuts and panko. Season with salt and pepper and mix to combine. To another shallow bowl, add flour. In a third shallow bowl, beat eggs. Season both bowls with salt and pepper. Working with one piece at a time, dredge chicken in flour, shaking off excess, then dip in eggs. Coat in hazelnut-panko mixture, pressing to adhere. Transfer to a parchment-lined baking sheet.
Heat remaining 3 tablespoons oil in a 12" skillet on medium-high. Add chicken and brown, 2 minutes per side. Transfer chicken to prepared baking sheet and finish cooking in oven, 10 to 12 minutes, until cooked through. Spoon broccoli gremolata over chicken to serve.

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